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Grilled Chicken with Roasted Brussels Sprouts and Barley

410 kcal · 43 g protein · 15 minutes · 2 servings

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Grilled Chicken with Roasted Brussels Sprouts and Barley

This wholesome dish features tender grilled chicken breast paired with caramelized roasted Brussels sprouts and nutty cooked barley. It’s a balanced, flavorful meal perfect for a nutritious lunch or dinner.

410 kcal 43 g protein 15 minutes

Ingredients

  • chicken breast, grilled 5 oz
  • Brussels sprouts, roasted 1 cup
  • barley, cooked 1/2 cup
  • olive oil 1 tbsp

Method

  1. Prepare the Brussels Sprouts. Preheat your oven to 400°F (200°C). Rinse 1 cup (240g) of Brussels sprouts under cold water. Trim the ends and remove any yellow or damaged outer leaves. Cut the sprouts in half to ensure even roasting.
    Tip: Cutting Brussels sprouts in half helps them cook evenly and develop a nice caramelized surface.
  2. Roast the Brussels Sprouts. Place the halved Brussels sprouts on a baking sheet. Drizzle with half the olive oil (about 1/2 tbsp) and toss to coat evenly. Spread them out in a single layer to avoid steaming. Roast in the oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
    Tip: Stirring halfway through roasting ensures even browning on all sides.
  3. Cook the Barley. While the Brussels sprouts roast, cook the barley. Rinse 1/2 cup of pearl barley under cold water. In a medium saucepan, combine the barley with 1 1/4 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender and water is absorbed. Drain any excess water if needed.
    Tip: Cooking barley ahead of time and refrigerating it can save time on busy days.
  4. Grill the Chicken Breast. While barley cooks and Brussels sprouts roast, prepare the chicken. Lightly brush the chicken breast (5 oz) with the remaining olive oil (about 1/2 tbsp). Season with salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side until fully cooked (internal temperature 165°F/74°C) and juices run clear.
    Tip: Let the chicken rest for 5 minutes after grilling to keep it juicy.
  5. Assemble and Serve. Slice the grilled chicken breast. On each plate, serve half the roasted Brussels sprouts and half the cooked barley alongside the chicken. Drizzle any pan juices over the chicken for extra flavor.
    Tip: Garnish with freshly ground black pepper or a squeeze of lemon for brightness if desired.

Pro tips

  • Use a meat thermometer to ensure the chicken is cooked safely and perfectly.
  • Roasting Brussels sprouts at a high temperature caramelizes their natural sugars for better flavor.